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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Roasted Celeriac & Carrots with Kale & Hazelnuts

Roasted Celeriac & Carrots with Kale & Hazelnuts

50g butter
2 tbsp olive oil
1 celeriac, peeled and cut into chunky chips or wedges
4 large carrots, cut into chunky chips or wedges
50g hazelnuts, toasted and roughly chopped
150g kale, roughly chopped
1 tbsp red wine vinegar

Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

from: bbcgoodfood.com
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